Making albuminous bread.



iii-arr surges OTTO MULLER, OF LEIPZIG-NEUSOHGNEFELD, GERMANY, ASSIGNOR-TO GUSTAV HESS, OF.

' PIRNA-ON-THE-ELBE, l

ATENT OFFICE.

GERMANY.

-MAKI1\TG ALBUMINOUS BREAD.

No. 911,745. I Specification of Letters Patent. Patented Feb. 9, 1909.

. 'Application filed November 23, 1903. Serial N 0. 182,324.

To all whom it may concern: p

Be it known that I, OTTO Mi'iLLER, a subject of the King of Saxony, and resident of a No. 7 Jonasstrasse, Saxony, Germany, have invented a new and Improved frocess for'Making Albuminous 1 Bread, of which .the'following is a description.

The present invention relates to a process 10 for manufacturing a highly albuminous food product fronr fish, potatoes; flour, leavening and liquids. p The fish, for instance cod-fish, haddock and. the like, are carefully freed of bonesand other refuse parts andare Worked together with boiled potatoes. A doughis then'prepared by adding fiour, as rye, Wheat and the like, and the necessar admixtures -used in the ordinary br'ead-ba ingprocess, such as leaven, yeastor the like ferments, water, milk, spice and the like, according to Whether black bread, White bread, zwieback, pie etc. is to be produced. The dough obtained in this manner is allowed to rise and is then baked inthe ordinary manner in the baking oven. By the action of the various ingredients upon each other, especially of thepotato, a new product is formedduring the fermenting and baking processes. The fishytaste and odor has completely disappeared, and there is'obtained a product which in regard to'appearancc and. taste so perfectly resembles the ordinary bread etc. products, that it cannot be distinguished therefrom. It therefore ofiers an improved substitute for bread products, and constitutes an excellent, cheap nourishing food for. the people. 1*

It is obvious that the final product may be 40 marketed in any desirable form or shape. It

may also be pulverized, and can thenbe conveniently added to soups. By Working up 1 Leipzrg-Neuschfinefeld, l

' the fish in whole and not previously peeling {the potatoes, an excellent food for animals of all description is obtained. It is advisable tor-first dry, and grate or crush the fish and the potato in this case. The proportions of the various ingredients should be about: 2% parts of fish, 4% parts of potato, 3 parts of flour, and the necessary. quantity of ferment,

liquid and taste The food product some 18-20 7 of protein matter, and is therefore about three times as for instance the ordinary improving admixtures.

rye or wheat bread,

which contains only from 67 of protein.

1. The herein described process of making albuminous bread which consists in mixing together and kneading boiled potatoes and cooked fish; then adding to such mixture rye or wheat flour; a liquid and a ferment, all substantially in the proportions specified, thus forming a dough then properly Working the dough; then permitting the dough to rise;- and finally baking the dough in an oven, substantially as described.

2. The herein described process of making albuminous bread which consists in grating boiled fish with boiled and peeled potatoes kneading the product with rye or wheat flour and the'usual ingredients used in the baking of bread, all in substantially the proportions specified, to a dough; then permitting the dough to rise; and thereupon baking the dough in the ordinary Way, substantially as described.

In witness whereof I have hereunto set my hand in presence of two Witnesses.

v OTTO MULLER.

Witnesses MORITZ SPREER, RU OLPH Felons.

thus obtained contains rich in nitrogen as 

